Ingredients:
Massa
- 1 package of salt and water biscuits
- 4 tablespoons Castelo Olive Oil
- 4 tablespoons of water
Filling
- 1 clove of crushed garlic
- 1 tablespoon of Castelo Olive Oil
- 1 cup cooked and chopped spinach
- 1 cup of milk (tea)
- 1 pote de cream cheese (150g)
- 150g mozzarella
- 1 cup Lemon Pepper Castelo Sauce
- 4 eggs
- 1 teaspoon of salt
Preparation mode:
For the dough, blend the cookies in a blender or processor and place in a bowl. Add the olive oil and mix with your fingertips until it becomes a coarse crumb. Add the water and stir well. Press the mixture into the bottom of a medium springform tart pan (22cm in diameter). Place in a preheated medium oven (180℃) for about 10 minutes. Reserve
For the filling, sauté the garlic in olive oil and add the spinach. Stir and remove. Reserve. Blend the milk, cream cheese, mozzarella, lemon pepper sauce, eggs and salt in a blender. Mix with the reserved spinach. Pour the mixture into the mold. Place back in the oven for about 30 minutes or until set and golden. Remove and wait to cool. Cut into slices and serve.
